All dishes:

Game birds

Pheasant with sauerkraut

Sheep and Goats

Lamb skewers

Freshwater fish

Grilled tilapia

Beef

Rib steak with potatoes and thyme

Rib steak : rib of beef with bone attached.

Pizza, Quiche, Tart and Pie

Livarot cheese tart

Sheep and Goats

Grilled leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Sheep and Goats

Rack of lamb with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Salads

Tuna Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

Poultry

Chicken with morel and cream sauce

Cream sauce : béchamel sauce with cream.

Salads

Tabbouleh

Beef

Beef tenderloin with mushrooms

Cheeses

Munster

France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.

Salads

Sautéed scallop salad with black truffle vinaigrette

Desserts

Coffee crema catalana

Salads

Smoked salmon salad

Cold starters

Fish mousse

Poultry

Goose foie gras with figs

Served cold.

Veal

Veal fillet with chanterelles

Shellfish and Seafood

Razor shell with ginger

Poultry

Goose foie gras

Served cold.

Poultry

Roasted capon

Freshwater fish

Steamed pike

Desserts

Fiadone

France. Corsica.
Cake made with brocciu, eggs, sugar and lemon zest.

Cheeses

Cantal affiné

France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.